Name: Eula Mae's Seafood Gumbo
Yield: Makes 8 to 10 servings
Ingredients: 3/4 cup peanut oil; 1 cup all-purpose flour; 1 1/2 cups chopped yellow onions; 1 cup chopped green bell peppers; 1 cup chopped celery; 3 garlic cloves (peeled); 5 cups shrimp stock or water (or more as needed); 2 bay leaves; 2 sprigs fresh thyme; 1 teaspoon Tabasco pepper sauce; 1 teaspoon salt; 1 pound medium-size shrimp, peeled and deveined; 1 pound lump crabmeat, picked over for shells and cartilage; 2 dozen freshly shucked oysters with the liquor; 2 tablespoons chopped fresh parsley leaves; 3 tablespoons chopped green onions (green and white parts); Filé powder

If you can, buy fresh shrimp with shells and heads still intact. If the heads have been removed, don't worry. Peel the shrimp and use the shells to make shrimp stock. Put the shells (and heads) in a small stockpot. Add 6 cups of water and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour. Remove from the heat, strain through a fine sieve, and set aside. If you don't have shrimp stock, water can be substituted.

Recipe notes

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